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Ingredients (Measurement Conversion Calculator) Garam masala - 1/2 teaspoon
Ginger paste - 1 teaspoon
Cloves - 4
Green chilli - 2 to 3, slit into halves
Onion - 1 big, fin - 1 or ely chopped
Cinnamon - a small piece
Salt - to taste
Cumin seeds - 1 teaspoon
Garlic paste - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Bay leaf2
Oil or Butter or Ghee - 4 Tablespoo
Green peas - 1/2 cup
Water - 5 cups
Rice - 1 cup
Cardamoms - 4
Chick peas (channa) - 1 1/2 Tablespoon
Fresh coriander leaves - 2 Tablespoon,finely chopped
Potato - 3 big, chopped into big pieces
Red lentils (masoor) - 1 cup
Directions
Wash the rice, red lentils and chick peas. Keep soaked in water for at least 30 minutes. Grind cardamom, cinnamon and cloves coarsely. Heat oil (butter or ghee) in a pan. Add bay leaves, cumin seeds to the pan ground spices and wait until they splutter. Add ginger paste and garlic paste and fry for few seconds. Add onion, potatoes and chillies and fry for 3-4 minutes. Add green peas, turmeric powder, garam masala and salt to the contents. Stir continuously. Add rice and all the pulses and fry for 1-2 minutes. Add water to the contents and bring the water to boil. Cover the pan and let the food cook at low heat. The amount of water should be such so as to leave the khichudi dry when done. Check if the rice and pulses are cooked properly or not. If nor, boil water in a separate pan or electric kettle. Add to khichudi in small quantities and let it cook at low heat with the pan covered. Garnish with melted butter or ghee (2 Tablespoon) and chopped coriander. Serve hot with any Indian vegetable dish, onion bhaji, potato fries or omlette.
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Served as main course. Suitable for vegetarians. A cuisine from West Bengal (eastern India). Durga Puja special recipe.
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